Amish Country Casserole
A comforting one-pan casserole featuring tender elbow macaroni, savory ground beef, and a creamy mushroom sauce topped with melted cheddar cheese.
Ingredients
Main Ingredients
- 1 pound ground beef Choose 80/20 for flavor; drain and add butter if lean.
- 1 cup frozen mixed vegetables No need to thaw.
- 1 can cream of mushroom soup The base for creamy sauce.
- 1 can diced tomatoes Do not drain.
- 2 cups elbow macaroni, uncooked Absorbs liquid while baking.
- 1 cup shredded cheddar cheese Sharp cheddar recommended.
- salt and pepper To taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Heat a large skillet over medium heat and add the ground beef and chopped onion. Cook until browned.
- Stir in the cream of mushroom soup, diced tomatoes, frozen mixed vegetables, and uncooked elbow macaroni.
- Pour the mixture into a greased 9x13-inch baking dish and cover with aluminum foil.
- Bake the covered casserole for 30 minutes.
- Remove the foil, sprinkle the shredded cheddar over the top, and bake uncovered for an additional 10-15 minutes.
- Let the casserole rest for 5-10 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.